Matcha Cupcakes + Cookie Butter Frosting
I love to make cupcakes but don’t always have a reason to make a full batch of 12. With this recipe you’ll be able to make a fast small batch of 6 matcha cupcakes (simply don’t add matcha if you want vanilla cupcakes), perfect for a small dinner or tea time gathering.
Here’s what you will need…
Ingredients
Cupcakes:
½ cup all purpose flour, sieved
½ teaspoon baking powder
⅛ teaspoon salt
1 large egg, room temperature
¼ cup granulated sugar
2 teaspoons pure vanilla extract
1 tablespoon matcha (Golde is my preferred brand)
1 oz hot water
4 tablespoons unsalted butter, softened / almost melted
¼ cup 2% milk, room temperature
Cookie Butter Frosting:
2 tablespoons cookie butter (I use Lotus Biscoff)
¾ cup powdered sugar
4 tablespoons unsalted butter, room temperature
½ teaspoon pure vanilla extract
1-2 teaspoons coconut creamer or 2% milk
6 Biscoff cookies (optional for topping)
Now it’s time to bake! Here’s what you want to do…
Preparation
For the Cupcakes:
(Optional) Measure out all your ingredients and let them get to room temperature
Preheat oven to 350F
Sieve your flour and baking powder into a small bowl, add salt and mix
In a large bowl, whisk the egg and sugar for about 30 seconds
Add vanilla extract and melted butter, whisking until well combined
Beat in all of your dry ingredients into the large bowl; wish until just combined
Add milk and whisk until combined.
In a small bowl, add your matcha and hot water. Use whisk to beat on high speed for 45-60 seconds or until well combined (Note: it will look dark but should still be quite viscous)
Add matcha into your batter and beat until there is a uniform green color
Divide the batter evenly between 6 cupcake liners
Bake for 13-16 minutes, until a toothpick inserted into the center of a cupcake comes out clean
For the Frosting:
Beat butter until smooth and fluffy, should start to lose color
Add in half of your sugar and mix until well incorporated. Beat in the remaining sugar
Add vanilla extract and 1 teaspoon of milk
Beat on medium speed for several minutes, add in cookie butter a little bit at a time
Keep whisking until light and fluffy
This is where I like to take a taste test. If frosting is too thick, add an additional teaspoon of milk. If it is too thin add a little more powdered sugar
Make sure cupcakes have cooled completely before frosting
Frost the cupcakes using a butter knife or rose tipped pipe. Top with biscoff cookies, if desired
This recipe easily doubles for a full batch of 12 cupcakes. Your cupcakes will have a nice and vibrant green color perfect for birthday parties, St. Patrick’s day, Easter or any event you might want to celebrate!
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